Description
Simple, quick, and tasty soup for busy weeknights.
Ingredients
Scale
*Choose a preferred chicken method. Either shredded rotisserie chicken breast/ thigh meat OR marinate and grill chicken breasts and cut it into chunks.
For Chicken Marinade (if using grilled chicken):
- Two chicken breasts
- Juice from one lime
- 2 shots tequila
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and pepper to taste
For the Soup
- Chicken per preferred method: shredded rotisserie chicken meat (all breast and/ or thigh meat from the chicken) or grilled chicken chunks
- 1/2 yellow onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 small can corn kernels, drained
- 1 tsp fresh oregano (or 1/2 tsp dried)
- 1 tsp fresh cilantro (or 1/2 tsp dried)
- 1 tsp fresh oregano (or 1/2 tsp dried)
- 1 box (32 oz) chicken stock or broth
Garnishes:
- Lime wedges
- Avocado chunks
- Fresh cilantro leaves
- Tortilla chips
Instructions
- Prepare chicken with preferred method. Shred rotisserie chicken breast and thighs. Or, if marinating your own chicken, I would do this in a glass container. Combine the marinade ingredients in a small bowl (olive oil, lime juice, tequila, thyme, salt and pepper) and then pour over two chicken breasts. Marinate at least two hours in the fridge. Then you can grill the breasts and then chop them into chunks.
- Prep the veggies, by washing and chopping celery and carrots. Also chop onions. Wash and dry any fresh herbs you are using and prep them as well.
- Heat the olive oil in the bottom of a large pot on medium. Sauté the veggies until the onions are translucent and soft, then add the spices and herbs and stir.
- Next, add the chicken stock or broth and shredded chicken or chunks.
- Bring to a low boil and let simmer at least 45 minutes to let flavors combine.
- Serve in bowls, squeeze a bit of lime on top, garnish with lime wedge, cilantro, and avocado chunks. Serve with tortilla chips.
- Prep Time: 15 min
- Cook Time: 45 min